Veal Chops with Raw Sauce Recipe

Name: Veal Chops with Raw Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 vine-ripe tomatoes, cut into 8 wedges, each wedge cut in half; 10 fresh basil leaves, torn; A handful of fresh flat-leaf parsley, coarsely chopped; 1 small red onion, thinly sliced; Salt and freshly ground black pepper; 3 tablespoons balsamic vinegar; 1/4 cup extra-virgin olive oil (EVOO); 4 bone-in rib veal chops, 1 to 1 1/2 inches thick; 1 pound fresh spinach, trimmed of thick stems and washed; 1/2 cup pitted kalamata olives, coarsely chopped

Servings: persons

4 vine-ripe tomatoes, cut into 8 wedges, each wedge cut in half
10 fresh basil leaves, torn
A handful of fresh flat-leaf parsley, coarsely chopped
1 small red onion, thinly sliced
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil (EVOO)
4 bone-in rib veal chops, 1 to 1 1/2 inches thick
1 pound fresh spinach, trimmed of thick stems and washed
1/2 cup pitted kalamata olives, coarsely chopped

1
In a bowl combine the tomatoes, basil, parsley, onion, salt, pepper, balsamic vinegar, and about 2 tablespoons of the EVOO.
2
Allow the tomatoes to sit for 10 minutes so that the salt will leach out the juice of the tomatoes.
3
Heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO (twice around the pan).
4
Liberally season the veal chops with salt and pepper.
5
Once the skillet is screaming hot and you see the first wafts of smoke rising, add the chops to the hot skillet and cook on the first side for 5 minutes.
6
Resist the temptation to move the chops around in the pan; you want a nice brown crust on them and messing with them wont help you get there.
7
Before flipping the chops, reduce the heat to medium; flip and cook them on the second side for 7 to 8 minutes, or until desired doneness.
8
Remove the chops from the pan and allow to rest, tented with foil, for about 5 minutes.
9
Once the chops are cooked and rested, add the spinach and olives to the tomatoes and toss to coat.
10
Serve the chops on top of some of the salad and spoon out some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.

240

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 vine-ripe tomatoes, cut into 8 wedges, each wedge cut in half, 10 fresh basil leaves, torn, A handful of fresh flat-leaf parsley, coarsely chopped, 1 small red onion, thinly sliced, and more.

Yes, Veal Chops with Raw Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Chops with Raw Sauce

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